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Orecchiette with asparagus and burrata
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 694
  • Fat about 25g
  • Carbohydrates about 90g
  • Protein about 23g
This is needed
This is needed for 4 people
Crispy breadcrumbs
  • 2 tbsp olive oil
  • 6 tbsp panko breadcrumbs or regular breadcrumbs
  • 2 garlic clove, pressed
  • 0.5 bunch basil, finely chopped
  • 2 tbsp pine nuts
  • 0.5 bunch peppermint, finely chopped
  • 0.25 tsp sea salt
  • 2 tbsp olive oil
  • 3 spring onion incl. green part, quartered lengthwise, cut into pieces approx. 5 cm long
  • 0.5 tsp salt
  • 500 g green asparagus lower third peeled, asparagus quartered lengthwise, cut into approx. 5 cm pieces
  • a little pepper
  • salted water, boiling
  • 400 g orecchiette
  • 1 burrata (approx. 150 g)
  • 0.5 bunch basil, torn
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And that's how it's done
And that's how it's done
Crispy breadcrumbs
Heat the oil in a non-stick frying pan. Add the breadcrumbs, garlic, herbs and pine nuts, fry for approx. 5 mins. Remove, season with salt, set aside.
Heat the oil in the same pan. Stir fry the spring onions and asparagus for approx. 5 mins, season.
Cook the pasta in boiling salted water until just al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, add to the asparagus along with the reserved cooking water, mix well. Tear apart the burrata, mix in along with the basil, top with the crispy breadcrumbs.

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